A while ago,
I saw this video called "what kind of Asian are you?" It made me angry. This is partially because it made me worry that the Asian people I know think I'm racist. See, I ask literally everyone where they are from -- Asians included. I don't think this makes me a racist. To prove it, I wrote a rambling 6 paragraph post about social justice, racial profiling and how I am not a racist for being interested in everyone's geographic and ethnic origins. However, as I read my post it sounded like maybe I was kind of racist and even if I wasn't, like I had no idea what it must be like to be something other than white in America. This annoyed me even more.
Then it made me feel embarrassed, so I erased it. Then I decided to post a recipe because everybody loves food. That's actually not true. But everybody needs food. Just like we need racists. No. Wait. That came out really wrong. I am so confused. . .
I will now lock myself in a room for fear someone might think I am racist.
What I have been enjoying during mealtime this week ...
See, I love all different colors and kinds of food. Legumes, citrus, leafy greens, pungent dairy, stale bread, I love them all for their different flavors, colors, textures and what they bring to the salad that is unique. Color love not color blind.
citrus lentil and avocado panzanella slaw
3-6 pieces citrus fruit, I used tangerines, oranges and mandarins
2 cups french or green lentils, cooked al dente
one small head red cabbage
kale
crusty, s
tale bread
1 large onion
feta cheese
ripe avocado
olive oil
balsamic vinegar
salt and pepper to taste
Each preparation, each environment that brought the food into being makes the whole even more delicious and nutritious than they are when segregated into their own little community of food. Toast? it's ok. Toast with avocado? It's good. Toast with avocdo, goat cheese, lentils, sauteed kale, cabbage, caramelized onion and aged balsamic vinegar? You got your self a James Beard worthy bite of wonder.
1. dice onions
2. cover pan in olive oil and salt.
3. Add onions and leave to caramelize
4. shred cabbage and kale
5. Once onions are caramelized, add kale and cabbage
6. cut citrus into rounds
7. Break apart bread
8. place cabbage, onions and kale in salad bowl
9. add lentils and bread.
10. toss with balsamic vinegar and olive oil
11. add citrus rounds and feta cheese
12. Just before serving, chop and add avocado.
Serve warm or cold. You can swap smoked fish for feta.
